Buttermilk Cornbread Recipe

A cornbread recipe made with corn meal, eggs, flour, buttermilk, and butter.

This quick and easy Southern style recipe is a favorite to serve with chili or your favorite breakfast casserole.

Serve this quick bread warm with butter and drizzled with honey. You can also make a quick honey cinnamon butter that is the best of both worlds (link to recipe below).

This old-fashioned cornbread is special because it doesn't fall apart! Buttermilk in the recipe makes a moist bread that stays together when you take a bite. Find more quick bread recipes like this cornbread recipe.

Buttermilk Cornbread Recipe

Cooking Time: 25 minutes

Ingredient List:

3 eggs
1/4 cup granulated sugar
1 cup flour
2/3 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk
1/4 cup butter, melted

Kitchen Equipment Needed

two large mixing bowls
8" x 8" x 2" glass baking dish or baking pan, greased and floured

Instructions:

Step 1: Beat eggs in a large bowl until lemon colored and smooth.

Step 2: Add sugar and mix well.

Step 3: In a separate bowl, sift and measure flour. Sift again with cornmeal, baking powder, baking soda, and salt.

Step 4: Add dry ingredients alternately with buttermilk to egg and sugar mixture.

Step 5: Stir in melted butter and pour into a buttered and floured 8" x 8" x2" baking dish.

Step 6: Bake about 25 minutes at 400 degrees or until a toothpick inserted in the center come out dry.

Makes 9 servings. This quickbread is special because it doesn't fall apart.

Serve warm with butter and drizzled with honey or make this delicious honey cinnamon butter for a special treat.

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